Simple Spanish Beef & Potato Wraps
- Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into small crumbles; drain.
- Add diced potatoes, 1/2 cup roasted peppers, onion, olives, 1 teaspoon adobo seasoning and 1 teaspoon smoked paprika. Cook 5 minutes, stirring frequently. Stir in tomato sauce. Reduce heat to medium-low; cook, covered, 15 to 20 minutes or until potatoes are cooked through, stirring occasionally.
- Meanwhile, place cream cheese, remaining roasted peppers, adobo seasoning and smoked paprika in bowl of food processor. Process until smooth.
- Spread each tortilla with about 2 tablespoons roasted red pepper sauce. Top with 1-1/4 cups beef-potato mixture; fold tortilla over filling. Serve with remaining red pepper sauce.
Nutrition information per serving, using 95% lean ground beef: 451 Calories; 16 g Total Fat (6 g Saturated Fat; 4 g Monounsaturated Fat;) 91 mg Cholesterol; 1024 mg Sodium; 43 g Total Carbohydrate; 5.4 g Dietary Fiber; 34 g Protein; 4 mg Iron; 7 mg Niacin; 0.6 mg Vitamin B6; 2.5 mcg Vitamin B12; 6.4 mg Zinc; 19.3 mcg Selenium; 88.8 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.